Vegetarian Chili - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 large onion, chopped
2 Tbsp. chopped garlic
3 Tbsp. chili powder
1 tsp. cumin
1 tsp. salt
1 tsp. seeded, minced chipotle in adobo (optional) or dried chipotle
28 oz. can chopped tomatoes in puree
14 1/2 oz. can vegetable broth
1 red bell pepper, diced
1 green bell pepper, diced
2 c. butternut squash, diced
15 1/2 - 19 oz. can black beans, undrained
15 1/2 - 19 oz. can kidney beans, undrained
15 1/2 - 19 oz. can chick peas, undrained
1/4 c. chopped fresh cilantro

Preparation

Heat oil in Dutch oven over medium heat. Add onion and garlic; cook until softened. Stir in next 4 ingredients until well blended. Add tomatoes and broth; simmer 15 minutes. Stir in both peppers; simmer 10 minutes. Add squash and cook 10 minutes more. Add beans and peas, undrained, and simmer until heated through. Stir in cilantro.